Dumas_method
Dumas method
Method for the quantitative determination of nitrogen in chemical substances
In analytical chemistry, the Dumas method is a method of elemental analysis for the quantitative determination of nitrogen in chemical substances based on a method first described by Jean-Baptiste Dumas in 1826.[1]
The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high fat content foods where the Kjeldahl method is still preferred due to fire risks).[citation needed][2]